Wicked Potatoes

Wicked Potatoes

Ingredients:

7 - 8 medium Russet or red potatoes

1 package cream cheese, cut into cubes

1 package shredded sharp Cheddar cheese

1/2 cup sour cream

2 teaspoons minced fresh garlic

2 – 3 tablespoons chipotle puree*

Salt to taste

*1 can chipotle peppers in adobo sauce. Blend in the blender or food processor until smooth. This keeps well in the freezer for several months. I like to blend 3 or 4 cans at once then spoon the sauce into ice cube trays. Once frozen, pop out of the ice cube trays and keep sealed in plastic freezer baggies and take one or two out as you need them.

Directions:

Wash potatoes to remove any surface dirt. Cut potatoes into large bite-sized pieces. Place in a large oven-proof pot and cover with water. Add a tablespoon of sea salt and bring to a slow boil on the stove top. Let simmer for 10 minutes or so until potatoes start to get tender. Drain the potatoes in a colander. Return potatoes to the pot and add remaining ingredients in on top of the potatoes and give the dish a stir. Bake in 350-degree F oven for 30 minutes. Remove from oven, stir well, and return to oven for another 15 minutes or until potatoes are tender and cheese is bubbly. Add a little salt at the end if needed, stir well.

Goes very well with My Favorite Roast Chicken!